Best Lemony Orzo Recipes

LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS

Steps:

• Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
• While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
• In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
• Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

GREEK-STYLE LEMONY RICE AND ORZO PILAF WITH FETA

Steps:

• In a medium saucepan melt butter over medium heat; add in onion, garlic and thyme, stir for about 3 minutes.
• Add in the rice and orzo; cook stirring for 3 minutes.
• Add in the broth and lemon juice; bring to a boil over medium heat.
• Add in black pepper, reduce the heat to low and simmer covered for about 20-22 minutes or until the liquid has absorbed.
• Transfer to a serving dish then sprinkle the feta on top (if using).
• Delicious!

BAKED SALMON WITH LEMONY ORZO AND BASIL-BACON PEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.
• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
• Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.
• Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top.
• Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.
• Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes.
• Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper.
• Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.

LEMONY ORZO SALAD WITH FETA AND PINE NUTS

Steps:

• If pine nuts are not toasted, toast them on a cookie sheet in a 350F oven for 5-10 minutes or until golden brown.
• Boil water in a 6-8 quart pot with optional flavor cubes.
• Add orzo and cook until tender.
• Drain orzo in colander and rinse with cold water.
• Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest.
• Then toss in the rest of the ingredients.
• Season with salt and pepper to taste.
• You can add more lemon juice if you like it really lemony.
• Chill salad for 3-4 hours before serving.

LEMONY CHICKEN AND ORZO SOUP

Steps:

• Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
• Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
• Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

LEMONY MUSHROOM ORZO SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add mushrooms and celery; cook and stir 6-7 minutes or until tender. Add broth and bouillon; bring to a boil. Stir in orzo; return to a boil. Cook, uncovered, 7-9 minutes or until orzo is al dente, stirring occasionally. Remove from heat; let stand 5 minutes., Meanwhile, in a large bowl, whisk eggs, lemon juice and pepper. Gradually whisk in 1-1/2 cups of the hot broth; return all to pan, stirring constantly. Cook over medium heat until broth is slightly thickened, stirring occasionally. (Do not allow to boil.) Top servings with parsley.

LEMONY MUSHROOM-ORZO SOUP FOR TWO

Steps:

• In a small saucepan, saute mushrooms and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, thyme and pepper., Bring to a boil. Stir in the orzo, lemon juice and zest. Cook until pasta is tender, 5-6 minutes.

LEMONY SHRIMP SCAMPI WITH ORZO AND ARUGULA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
• For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
• In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.
• Transfer to a large bowl and serve.

LEMONY ORZO TWO BEAN SALAD

Steps:

• Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
• In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
• Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
• Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.

LEMONY ORZO WITH TUNA

Steps:

• Cook orzo, drain, and let cool. Combine orzo, scallions, raisins, lemon zest, lemon juice, mint, olive oil, and tuna. Season.

EASY LEMONY ORZO WITH ROASTED VEGETABLES AND FETA

Steps:

• Preheat the oven to 400° F.
• Toss the bell peppers, onion, and eggplant with the olive oil, thyme, salt, and pepper on a large sheet pan. Roast the vegetables for about 20 minutes, and then toss in the garlic. (Do not add it earlier or it will burn). Roast for about 20 minutes more, or until browned, turning once or twice with a large spatula.
• Meanwhile, cook the orzo in plenty of boiling salted water for about 7 minutes, until tender. Do not over cook. Drain the orzo and transfer to a large serving bowl. When the roasted vegetables are done and while they are still warm, add them to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• To make the dressing, whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. (It makes more than what you will actually need for this recipe)
• Pour some (but not all of the dressing) on the pasta and vegetables. Let everything come to room temperature, then add the toppings: scallions, pine nuts, Greek Feta, and fresh basil. Gently toss everything to combine. Taste and adjust the seasonings. Serve at room temperature.

LEMONY CHICKEN AND SCALLION ORZO, RISOTTO-STYLE

Steps:

• Heat olive oil in a heavy skillet.
• Sautee the white portions of the scallions until tender, reserve the green portions.
• Add pasta and stir frequently until some of the grains are toasted golden brown.
• Add 1 cup of the chicken broth, and allow it to absorb, stirring frequently. When it's almost dry, add another 1/2 cup of broth. Continue in this fashion until the pasta is al dente. If you need more liquid, just add a bit more water.
• Add chicken, herbs, rest of scallion, Greek seasoning, and juice from half the lemon, stirring until the chicken is warmed through and the herbs have wilted a bit.
• The orzo should be soft, and a thick, almost creamy sauce should have developed. At this point, add the myzithra cheese and stir until it's thoroughly incorporated.
• Add additional salt, pepper, and lemon juice to correct the seasoning.

LEMONY CHICKEN AND ASPARAGUS ORZO

Steps:

• Heat oil in a large deep skillet over medium- high heat. Add onion and cook, stirring often, until browned, about 5 minutes
• Add broth, orzo, lemon juice, dill, salt and pepper. Bring to a boil and reduce heat until to medium low and simmer, stirring half way through until orzo is nearly tender and mizture is still soupy, 10-12 minutes.,

LEMONY SHRIMP, ORZO, FETA & OLIVES

Steps:

• Mix lemon zest, 1/2 teaspoon saltand 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside.
• Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes. Add broth, bring to boil and cook, uncovered, until orzo is al dente, about 6 minutes. Stir in olives, 1/2 cup feta and lemon juice. Season with salt and pepper to taste.
• Reduce heat to medium-low, nestle shrimp into orzo, cover and cook until shrimp are pink and cooked through, about 5 minutes. Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Garnish with chopped fresh parsley. Serve.

LEMONY ORZO

Steps:

• Using a vegetable peeler, peel half the lemon (avoiding bitter white pith); thinly slice peel. Squeeze 2 tablespoons juice; set aside.
• Bring a large saucepan of salted water to a boil. Add orzo and lemon peel. Cook until orzo is al dente, according to package instructions. Drain and return to pot.
• Add lemon juice, oil, and scallions. Season with salt and pepper; toss to combine.

LEMONY ORZO CHICKEN SOUP IN A JAR

Steps:

• Combine the carrots, celery and onions, chicken stock and 2 cups water in a large pot. Bring to a boil over medium-high heat.
• Add the orzo and 1/2 teaspoon salt, reduce the heat to a simmer and cook until the vegetables and orzo are tender, about 10 minutes.
• Toss the chicken with 1/2 teaspoon salt and a few grinds of pepper, then add to the soup along with the peas. Simmer until the chicken is just cooked through, 3 to 4 minutes. Add the spinach and cook, stirring, until just wilted.
• Off the heat, stir in the lemon juice and zest and season with salt and pepper to taste. Divide the soup between 4 pint-size Mason jars.

LEMONY ORZO-VEGGIE SALAD WITH CHICKEN

Steps:

• Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
• While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

LEMONY CHICKEN & ASPARAGUS ORZO

Steps:

• Heat oil in large, deep skillet over medium-high. Add onion and cook, stirring often, until browned, about 5 minutes.
• Add broth, chicken, orzo, lemon juice, dill, salt and pepper. Bring to boil, cover, reduce heat to medium-low and simmer, stirring halfway through, until orzo is nearly tender but mixture is still slightly soupy, 10-12 minutes.
• Scatter asparagus on top, cover again and continue cooking until asparagus is bright green and tender and orzo is cooked through, 5-7 minutes more. Top with cheese.

LEMONY ORZO-VEGGIE SALAD WITH CHICKEN

Steps:

• Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
• While orzo cooks, combine lemon rind and next 6 ingredients, stirring well with a whisk.
• Drizzle juice mixture over orzo; toss to coat.
• Add chicken and next 4 ingredients; toss gently to combine.

ORZO WITH LEMONY LEEK SAUCE

Steps:

• 1. Bring medium pot of walted water to a boil. Add leeks, and cook 10 minutes, or until tender. 2. Drain, and puree in blender with lemon juice, parsley and oil. Set aside. 3. Cook pasta according to package directions. Add asparagus to pasta water during last 2 minutes of cooking (or steam asparagus). 4. Drain pasta and asparagus, and transfer to large bowl. Top with leek sauce and chese. Season with salt and pepper and serve.